3.23.2010

Bagels

OK, you might just want to stop what you're doing right now and go make these! Seriously! I've always been a little intimidated at the thought of 'making bagels' but when I came across a recipe I thought I might be able to handle, I decided I'd take the challenge. I even changed the recipe around a bit and they still turned out fabulous! No, seriously. Go make them and then tell me how you liked them!

Ingredients:

1 1/8 C. warm water (110 degrees)

1.5 tsp. salt

2 Tbs. sugar

3 C. bread flour

2 1/4 tsp. active dry yeast

1.5 tsp. ground cinnamon

3 Quarts boiling water

3 Tbs. sugar

1 Tbs cornmeal

2 Tbs. melted butter (or 1 egg white)

1/3 C. sugar

1 Tbs + 1 tsp. ground cinnamon

Directions:

Combine warm water, yeast and 2 Tbs. sugar in mixer and let sit for about five minutes. Add flour, cinnamon, and salt and mix until good dough consistancy.

Turn dough out onto a roul'pat if you have one-if you don't...you NEED one! (or floured surface). Divide dough into eight equal parts (yes, I have a scale because I'm ocd so I got them pretty equal, but it doesn't really matter). Roll each piece into a small ball. Flatten the balls and poke a hole in the middle and twirl the dough around your finger to enlarge the hole. Cover bagels with a clean cloth and let sit for about 30 minutes.

While bagels are sitting, bring the 3 quarts water to boil. Stir in 3 Tbs. sugar and prepare your pan.

I baked my bagles on a silpat and perforated baking sheet (without cornmeal). If you have these items, use them! If you don't, then sprinkle cornmeal on an ungreased baking sheet. Transfer bagels to boiling water. Boil for 1 minute on each side. Drain breafly on a clean towl. Arrange boiled bagels on baking sheet. With baking brush, brush the tops of each bagel and top with preffered topping. I used cinnamon sugar. I actually coated with butter and then dropped each bagel in the cinnamon sugar mixture to cover completely.

Bake in a preheated 375 degree oven for 20-25 minutes, until well browned.

Other alternative toppings:

Honey Wheat: Use honey instead of sugar (omit the cinnamon), and use 2 c. whole wheat flour and 1 C. all purpose flour. Top with Oats.

Poppyseeds

Dry Onions

Add 1/2 C. cheese (Agiago, or Parm, or other) to dough and then sprinkle on top as well.